[liuyanghejerry]

Fun fact, in Chinese recipe, most of the Oyster species can be cooked in similar ways. So it's easy to let Chinese accept this one. One the other hand, Oyster seems pretty healthy since it contains protein but has few fat and sugar, which amuse young people nowadays.

However, since Chinese people already have several oyster-like species locally, importing this one could probably hurt local fish-men's interests.

[throwaway91111]

Fat and sugar are both good for you in moderation; i never got this obsession with chucking entire food groups out the window as if they're the reason you have nutritional issues. The issue is always, always you. Or genetics.

[adrianN]

You need fat in rather largeish amounts, but I've yet to hear a benefit of eating sugar compared to carbohydrates that are digested more slowly.

[throwaway91111]

Well, the main benefit to sugar is that it metabolizes quickly.

[emodendroket]

How is that a benefit to someone living in the modern industrialized world, though?

[wavefunction]

I think it would be best considered as having limited utility, but folks who need a quick sugar boost like diabetics and endurance athletes can take advantage of sugar's characteristics.

[snovv_crash]

They can take advantage of glucose. Fructose still needs to processed by the liver, similarly to alcohol.

[collyw]

Not everyone in the west is a fattie. I am pretty skinny and wanted to gain some weight fairly rapidly a few years ago, so sat with a 2L bottle of soft drink beside my desk at work every day for a couple of weeks. It worked a lot better than my previous attempts of just "eating more".

[emodendroket]

Two-thirds of Americans are overweight or obese though. https://www.niddk.nih.gov/health-information/health-statisti...

[throwaway91111]

I find it useful at breakfast or when i need a quick energy boost an hour or so before "real" food.

[zhte415]

When you need to run for the bus

[buu700]

Actually, while you're technically not wrong since your statement was limited to just sugar, I was surprised to find out about a year ago that oysters are fairly high in carbohydrates.

Google shows that just one 50g Pacific oyster has 2.5g, whereas just about any other meat will have no significant amount.

[undersuit]

The fresher your meat the more carbohydrates is going to be in it. Apparently the Inuit got something like 20% of their energy from glycogen in their animal kills.